You may also like
Categories:
Cavatelli cheese nonalcoholic dry mustard Worcestershire sauce ground red pepper tomato parsley sprigs
Viewed: 41 - Published at: 8 months agoIngredients
- 1 (16 oz.) pkg. cavatelli or elbow macaroni
- 1 (16 oz.) pkg. pasteurized process cheese spread, cubed
- 1 (11 to 12 oz.) can or bottle beer or nonalcoholic beer
- 2 tsp. dry mustard
- 2 tsp. Worcestershire sauce
- dash of ground red pepper
- 1 small tomato
- parsley sprigs for garnish
Method
- About 30 minutes before serving, in 12-inch skillet over high heat, into 10 cups boiling water, stir macaroni.
- Reduce heat to medium-low.
- Cook until macaroni is done, stirring occasionally. Drain.
- Return macaroni to skillet.
- Over medium heat, heat drained macaroni, cheese spread, beer, dry mustard, Worcestershire sauce and ground red pepper until cheese melts and sauce is smooth, stirring frequently.
- To serve, slice tomato. Arrange tomato slices over macaroni mixture. Garnish with parsley sprigs. Makes 6 servings.
